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Hearty Italian Wedding Soup
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Irresistibly Hearty Italian Wedding Soup for Cozy Nights

This Hearty Italian Wedding Soup is a warm and comforting dish perfect for chilly nights, filled with tender meatballs, vibrant greens, and delicate pasta.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner
Cuisine: Italian
Keyword: Comfort Food, Cozy Meals, Hearty Italian Wedding Soup, Meal Prep, meatballs, soup
Servings: 6 servings
Calories: 300kcal

Equipment

  • Large bowl
  • baking sheet
  • Dutch oven

Ingredients

For the Meatballs

  • 1 pound Ground Beef can substitute with ground chicken or turkey
  • 1 pound Ground Pork use all beef if preferred
  • 1 cup Breadcrumbs gluten-free breadcrumbs can be used
  • 1 large Egg can substitute with flaxseed or chia seed mix for vegans
  • 1/2 cup Grated Parmesan Cheese nutritional yeast can be used for a dairy-free option
  • 1/4 cup Chopped Fresh Parsley skip if unavailable
  • 2 cloves Garlic fresh is best; garlic powder is an alternative
  • to taste Salt
  • to taste Pepper

For the Soup

  • 2 tablespoons Olive Oil can substitute with avocado or canola oil
  • 1 medium Onion shallots or leeks can be used
  • 2 medium Carrots can substitute with parsnips
  • 2 stalks Celery fennel can be used as a substitute
  • 6 cups Chicken Broth vegetable broth for a vegetarian version
  • 1 cup Acini di Pepe substitute with orzo or gluten-free pasta
  • 4 cups Baby Spinach or chopped escarole, kale or Swiss chard can be used

Instructions

Instructions

  • In a large bowl, mix together ground beef, ground pork, breadcrumbs, egg, Parmesan cheese, parsley, garlic, salt, and pepper until well-blended.
  • Roll the mixture into small meatballs, about 1 inch in diameter.
  • Preheat your oven to 400°F (200°C). Arrange the meatballs on a lined baking sheet and bake for around 15 to 20 minutes, until they are nicely browned.
  • In a Dutch oven, heat olive oil over medium heat. Add onion, carrot, and celery, sautéing until the vegetables are softened and fragrant, about 5 minutes.
  • Pour in the chicken broth and bring it to a gentle boil. Carefully add your baked meatballs to the pot and let them simmer together for 10 minutes.
  • Stir in the acini di pepe and cook according to package instructions, about 7 to 9 minutes, or until tender.
  • Finally, add the baby spinach to the pot, simmering until wilted and tender, about 2 to 3 minutes.
  • Dish out your lovely soup while it's hot, garnished with extra Parmesan cheese if desired.

Notes

For a delightful twist, add a squeeze of lemon juice before serving for a refreshing brightness.